Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 497 +
Ingredients
186⅜ large eggs 13978⅛ g sugar, caster 7455 ml double cream 4659⅜ g butter, cubed 621¼ g poppy seeds 186⅜ lemons, zested 10561¼ g flour, plain 77⅔ tsp baking powder 15 8/15 tsp salt 6212½ g icing sugar 186⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 186⅜ large eggs and 13978⅛ g sugar, caster until pale and frothy (2 mins) Add 7455 ml double cream and whisk 2 mins Melt 4659⅜ g butter, cubed in a small saucepan Add 621¼ g poppy seeds and 186⅜ lemons, zested and set aside Sift 10561¼ g flour, plain, 77⅔ tsp baking powder and 15 8/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6212½ g icing sugar and 186⅜ tbsp lemon juice and pour over hot cake Leave for 30 minutes before removing from the tin Eat at room temperature
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